Table 4.
Hydroxyl groups and physisorbed water determination on the surface of starches [22].
| STARCH | RICE | POTATO | WHEAT | CORN |
|---|---|---|---|---|
| Initial mass (mg) | 11.8 | 12.3 | 13.4 | 15.1 |
| Final mass (mg) | 1.76 | 2.88 | 2.04 | 2.43 |
| Whole mass loss (%) | 85.059 | 76.591 | 84.789 | 83.920 |
| Whole mass loss (g) | 0.01004 | 0.00942 | 0.01136 | 0.01267 |
| Mass loss associated with water release (%) | 9.8276 | 6.2299 | 9.8096 | 9.708 |
| nH2O (mg·g−1 of starch) (physisorption) | 98.276 | 62.299 | 98.096 | 97.080 |
| nH2O (mmol·g−1 of starch) | 5.46 | 3.46 | 5.45 | 5.39 |
| Mass loss associated with hydroxyl groups release (%) | 54.2176 | 50.8533 | 53.7761 | 57.1315 |
| nOH (mol·g−1 of starch) | 0.06019 | 0.05646 | 0.05970 | 0.06343 |
| nOH (mmol·g−1 of starch) | 60.24 | 56.46 | 59.70 | 63.43 |
| nOH (mg·g−1 of starch) | 1023.74 | 960.21 | 1015.40 | 1078.76 |